Vegan Butter Frosting

If the coconut flavor works for your recipe, you can use coconut milk instead of almond milk. 

  • 2 cups powdered sugar
  • ½ cup vegan butter, room temperature
  • 1½ teaspoons vanilla extract
  • 2 tablespoons unsweetened almond milk or coconut milk

Combine sugar, vegan butter and vanilla with mixer. Beat with mixer on medium-high speed until combined. With the mixer running, add one tablespoon of almond milk at a time until desired consistency is reached.  Can be stored in refrigerator for 3 or 4 days.

Hint:

For lemon cupcakes, add a little lemon zest to frosting or sprinkle lemon zest on top icing.

Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

Tags

TomatoStirfry

Buy the Book!

Buy Now!

Testimonials

Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
A must have for every kitchen!
Informative, versatile and
teeming of recipe inspiration.
Full of easy and deliciously
fun recipes!

About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.